Crunchwrap At Home
“Fun Dinner Friday’s” became an every week phrase uttered by my husband for close to 4 years now. “Fun” more or less refers to anything handheld ie: pizza, sandwiches, tacos and now crunchwraps.
I’ll admit I am a sucker for Taco Bell, their crunchwrap supreme more specifically - however that indulgence is usually reserved for more of a drunken weekend or as of recently a late night pregnancy craving. So when I decided to take on the fast food icon at home I wanted to make it just a crave-able but add some much needed freshness. After a few failed attempts I have perfected my version and now these are on the menu probably every other weekend. I also love that they can be made with different fillings every time, adding an extra layer to the “fun” aspect.
So change it up and make it your own with whatever fillings you might already have! Hope this brings a little fun to your weekend!
Recipe
**For this “recipe” it’s more of ingredients and technique and less of amounts so use your best judgement.
Yield: 4 Crunchwraps
1 Pk Chicken breast, grilled Seasoning of your choice, I used Trader Joe’s Chile Lime Seasoning Blend
½ Red onion, diced
1 Tomato, diced
¼ Iceberg lettuce, shredded
Shredded Cheddar
Sour Cream
Tortilla chips
4 Large flour tortillas (the bigger the better & easier to fold!)
Procedure
Grill chicken on high heat to get a nice char on the outside and continue cooking until internal temperature of 165 degrees. Remove from the grill and dice into small pieces. Next start layering ingredients in the following order: tortilla, cheese, diced chicken, tomato, onion, lettuce, a ring of sour cream, crushed tortilla chips, and more cheese covering the sour cream. Proceeded to fold the tortilla - do what works best for you (it’s a little like folding a fitted sheet). To understand how I fold, think of the open tortilla as a clock with 12, 3, 6, and 9. I fold the 3 and 9 into the middle then fold each crease into the middle (refer to the pictures if need be). Don’t let this part discourage you! It’s tricky! Often time less is more when it comes to the filling. Repeat your process until all wraps are made.
In a cast iron skillet heat vegetable oil then place the wrap seal side down and let brown. Keep a close eye these tend to go pretty fast. Apply a little pressure to assist in sealing the wrap shut, about 3 minutes or so. Carefully flip wrap to toast the other side for another 3 minutes. Remove wraps from the pan and serve! Preferably with a ton of Tabasco.